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Meet Marina de Massiac

Diplôme de Cuisine 2013

Marina de Massiac

Marina de Massiac graduated with the Diplôme de Cuisine from Le Cordon Bleu Paris institute in 2013. She became passionate about cooking at a very young age and is now a food and lifestyle journalist in Holland, sharing the path of Chefs and professionals from the world over. She tells us more about her experience in Paris and what her job consists of.

Could you introduce yourself?
I graduated from Le Cordon Bleu Paris institute in 2013 and now work as a food and lifestyle journalist based in The Hague. I was born in France to French/Russian parents but have been living in Holland for a very long time. I am based in a quiet and mainly residential Dutch city but regularly travel abroad for work.

What does your job involve?
I am always on the lookout for new stories about chefs, restaurants, ideas on the theme of the art of fine dining, and hotels. My job is to find them and present them online and in print. Magazines love featuring the latest trends, but I am fascinated by cuisine techniques and objects from times gone by.

What do you like most about your job?
Working with people from different cultures, encountering a variety of personalities and all the challenges they represent, whether good or bad, travelling to new destinations and fully understanding the passion of those who work tirelessly in the Food and Beverage industry.

How has Le Cordon Bleu Paris institute helped you to reach your goals?
Le Cordon Bleu is a world-renowned Institute and, as such, has opened many doors in terms of the magazines I write for and the people I interview. It is, however, very important not to solely rely on a door that has been opened by a private school. Yes, you will learn a lot and many doors will be opened, but it is your responsibility to keep pushing and ensure that the door remains open. This requires energy and determination, just like many other things in life.

What have you achieved since graduating?
I have featured leading chefs in many articles and worked with the Michelin Guide twice. My modest salary is not my greatest success, but the fact that I am following my passion by showcasing everything that is related to food and lifestyle is an achievement.

Why did you choose Le Cordon Bleu Paris?
One day I met a lady in Holland who told me that if I was interested in cooking, I should get in touch with Le Cordon Bleu. After visiting the London and Paris Institutes with my father, I chose Paris because I believe that you should learn French cuisine in France and I loved the atmosphere and inspiration that Paris provides. I still get butterflies in my stomach when I think about my time at Le Cordon Bleu Paris institute.

What is your best memory from your time at the Institute?
The opportunity to learn from highly skilled chefs, learning to make traditional French recipes, meeting people from all over the globe and being able to explore Paris on our days off.

What are your plans for the future?
I would like to carry on writing for various food and lifestyle magazines. I still need a few years to progress, but I am visiting as many restaurants and hotels as possible to gain experience for my next secret goal.